Creamy mushroom and spinach stuffed sweet potatoes on a plate.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

ByCasey Monroe

why make this recipe

Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and healthy meal option. This recipe is packed with nutrients from the sweet potatoes, mushrooms, and spinach. It’s not only easy to make but also full of flavor. Plus, it’s vegan and perfect for anyone looking for a comforting yet healthy dish.

how to make Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Ingredients :

  • 2 small sweet potatoes
  • 1 small onion, diced
  • 200g mushrooms, sliced
  • 2 garlic cloves, crushed
  • 60g spinach
  • 1 heaped tbsp tahini
  • 1 tsp nutritional yeast
  • Salt and pepper, to taste
  • Juice of ½ a small lemon
  • Pinch of cayenne pepper (optional)

Directions :

Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them a few times with a fork. Place them on a baking tray and bake for about 45-60 minutes, or until they are tender.

Step 2: Prepare the Filling
While the sweet potatoes are baking, heat a little oil in a pan over medium heat. Add the diced onion and sauté until soft. Then, add the sliced mushrooms and cook until they are golden. Stir in the crushed garlic and spinach, cooking until the spinach wilts. Remove from heat and mix in the tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne pepper if you want a little heat.

Step 3: Assemble the Dish
Once the sweet potatoes are done, cut them open lengthwise. Fluff the insides with a fork and fill them with the mushroom and spinach mixture.

how to serve Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Serve these stuffed sweet potatoes warm on their own or with a side salad. They make a hearty lunch or dinner and can even be enjoyed as a filling snack.

how to store Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator. They will last for up to 3 days. When you’re ready to eat, just reheat them in the oven or microwave until warmed through.

tips to make Creamy Mushroom and Spinach Stuffed Sweet Potatoes

  1. Make sure to choose sweet potatoes that are firm and free of blemishes.
  2. Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
  3. Adjust the seasoning according to your taste.

variation

You can make this recipe gluten-free by ensuring your tahini and nutritional yeast are certified gluten-free. You can also add cheese on top before baking for a non-vegan version.

FAQs

Can I use other types of potatoes?
Yes, you can use regular potatoes or even smaller potatoes like red or Yukon gold, but the flavor and texture will be different.

Is this dish suitable for meal prep?
Absolutely! This recipe is great for meal prep. Just store the filling and sweet potatoes separately and combine them when you are ready to eat.

Can I freeze the stuffed sweet potatoes?
Yes, you can freeze them. It’s best to freeze them before baking. When you’re ready to eat, thaw them and then bake until heated through.